Laura Stone (stoney321) wrote,
Laura Stone

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This needed to be separate, it really did. RECIPE OF AWESOMENESS.

Guys, this is as close to the actual recipe as I think you can get without access to whatever magic leprechaun dust goes into the making of Doubletree's delicious chocolate chip cookie. I will make no other chocolate chip cookie after this. Yeah, yeah, it's a chocolate chip cookie. BUT IT IS SO GROOD.

Doubletree Hotel's Chocolate Chip Cookie [unofficial]

1/2 C rolled oats (use the good stuff, please)
2 1/4 C all-purpose flour (not bread flour, too much protein)
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 TEASPOON (whoops!) cinnamon
1 C butter, softened
3/4 C brown sugar, packed (a generous 3/4 as well.)
3/4 C sugar
1 1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 C semi-sweet chocolate chips (the hotel uses Ghiradelli)
1 1/2 C chopped walnuts (I used pecans, and I measured AFTER I chopped. Big difference.)

Grind oats in a food processor or blender until coarse-almost-fine. You want some tooth to it. Combine the oats with the flour, baking soda, salt and cinnamon in a bowl, set aside.

Cream together the butter, sugars, vanilla, and lemon juice in another bowl with electric mixer (or stand mixer.) Make sure there are NO LUMPS. Creamy smooth. Blend in each egg individually until thoroughly combined. Slowly add the dry mix until well blended. Switch to a sturdy spoon and mix in the chips and nuts. This is a VERY CHUNKY dough.

This dough must be chilled before you bake it, preferably for several hours. I found that making balls BEFORE CHILLING was much easier. (I did half and half.) After making balls (the original instructions said to use a 1/4 C measurement for each cookie, but that ends up being HUGE, I just did slightly larger than golf ball) flatten the bottom to help it spread properly. Cover with wrap and stick in the fridge for a few hours (or overnight like I did.)

Bake on ungreased cookie sheet (or parchment lined sheet) at 350 for roughly 14 minutes. one batch went for 16, so look for browned edged and soft centers that look set. They're chunky enough that the edges will tell you all you need to know. Allow to cool slightly, then transfer to a closed container to let them maintain their softness.

Makes just under 3 dozen.

Note: the lemon juice helps the baking soda be more active, giving you a softer cookie. But they're so chunky, you don't get a "cake" style cookie, just not a thin, crisp disk. I hate those kind of chocolate chip cookies, anyway. You MUST add nuts (or other chips to offset the space.) Otherwise, they'll spread on the pan and not hold together. But then, I don't know why you'd want a chocolate chip cookie without nuts, that seems like BLASPHEMY. :)

In conclusion: OM NOM NOM.
Tags: recipes, recs, she blinded me with science
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